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Bruce Aidells has put together the Complete Sausage Book offering over fifty mouth-watering sausage recipes with easy-to-follow instructions and tips for amateurs and experts alike
Sausage is suited for those who want something more than just sausage making techniques
and a wealth of sauces and relishes to compliment them
soy and milk
Hunter’s Sausage and beer-brined smoked ox heart
Rumps to Rafters South African Bruce Aidells has put togetherSara Grazia The sausage queen returns in Rumps to Rafters offering another simple series title to guide you through the process of curing whole muscle meats. Using traditional Italian techniques complimented by excellent photography, Grazia offers step by step instructions so you can safely produce your own prosciutto, Calbrian Nduja and Culatello, to name a few, at home. A great resource for any budding curing enthusiast.
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